186.Carrot Fudge : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: to make 1 lb of fudge

¼ pint / 150ml condensed milk

4 oz / 100g sugar

1 oz / 25g golden syrup

3 oz / 75g butter

2 oz / 50g sultanas

8 oz / 225g grated carrot

flavouring if liked


Stir all the time that the mixture is being heated.

Use a large heavy pan.

Dissolve the sugar and syrup in the milk and add the grated carrots and any flavouring. Boil vigorously, stirring with a wooden spoon, until the sugar thermometer shows the temperature to be 240°F or 115°C. Take care not to splash the mixture which is very hot.

Take off the heat.

Stir in the butter a little at a time.

Stir in the sultanas.

Then pour the mixture into a greased 8" / 20cm square tin to cool.

Cut into small squares when cold and store in an airtight tin.{bold on}



2 oz / 50g melted plain chocolate (not cooking chocolate)


1 tsp cocoa powder


1 tsp instant coffee powder


1 tbsp orange juice


2 drops vanilla essence

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